BAKED ITALIAN SHROOMS IN SAUCE

INGREDIENTS

MUSHROOMS

6-8 portobello mushrooms

1 CUP soy milk

3 TBSP plain flour

1 TSP salt

1 TSP black pepper

1 TSP dried oregano

1 TSP dried thyme

1 TSP regular paprika

1 TSP garlic powder

1/3 CUP olive oil

50g fresh baby spinach

60g vegan cheese

SAUCE

125g TVP, soaked

1 TBSP olive oil

1 brown onion, sliced

2 cloves garlic, minced

2 TSP dried oregano

2 TSP regular paprika

1 TSP Italian herbs

1/2 TSP chilli powder

1 TSP salt

200g sun dried tomatoes (and juices)

2 red bell pepper, sliced

1 zucchini, chopped into chunks

1/2 CUP white wine

1/2 CUP vegetable stock

2 TBSP Sriracha

1 TBSP tomato paste

2/3 CUP soy cream

Handful fresh baby spinach

1 TBSP chopped parsley

White rice, cooked

INSTRUCTIONS

1. Pull the stalk out of the mushrooms and finely chop them (they go in the sauce later).

2. Pour the soy milk in a shallow bowl. And in another, mix together the flour, salt, pepper, oregano, thyme, paprika, garlic powder and salt.

3. Heat the olive oil in a large frying pan on a medium high heat. Dip the mushrooms in the soy milk, flicking off any excess, then dip in the flour mixture. Coat the outside of the mushrooms, but try not to get too much flour in the inside bit.

4. Place the mushrooms in the pan and fry on both sides until lightly golden. Use a set of tongs to brown the mushrooms on the sides too.

5. Take the mushrooms out of the and place on an oven tray. Throw the spinach in the hot pan with a splash of water and a pinch of salt and pepper. Move it around the pan for a minute until wilted.

6. Put the wilted spinach in the mushrooms and crumble the feta cheese on top, and sprinkle of parmesan. Put to one side for a few minutes.

7. In a small bowl, soak your TVP in small amount of stock and boiling water, enough to just cover it.

8. Now start on the sauce. Add the oil to the pan and heat on a medium heat. Add the onion and cook for 2 minutes until it starts to soften. Add the reserved mushroom stalks, garlic, oregano, paprika, sun dried tomatoes, red peppers and zucchini. Cook for 2 minutes, moving around the pan, then pour in the wine. Allow to bubble for 2 minutes, then add the vegetable stock, TVP, Sriracha, tomato paste, salt and pepper. Bring the boil, then simmer for 15 minutes until the veg is cooked and sauce is reduced. Turn heat to very low.

9. Heat up the grill in your oven to a medium high heat. Add the mushrooms and grill under a medium heat for 2-3 minutes, until the cheese melts. Remove from the grill.

10. Stir the cream and spinach into the sauce, then cook for a further 3-4 minutes until the spinach wilts and the sauce thickens.

Serve with white rice, topped with fresh parsley